Each weekend we host a different Instagrammer over on the @epicurious feed for an #EpiWeekendTakeover. This past weekend, Laura Wright (aka @thefirstmess) took the reins.

There are plenty of photos of roasted broccoli and quinoa bowls on Instagram. Few of them give us pause like the ones that Laura Wright posts.

On her blog and Instagram feed, Laura creates stunning images of vegetables, juices, baked goods, and other vegetarian/vegan-friendly dishes she makes in her Ontario kitchen.

You'll have to wait until Spring 2017 to check out Wright's first cookbook, but there's good news—she took over our Instagram account this past weekend for an #EpiWeekendTakeover. Check out her gorgeous photos below and get to know her through our Q&A.

Photo by Laura Wright

What’s your go-to weeknight meal?

It depends on the season. Right now we're doing a big tray of roasted vegetables that we eat with whole grain pasta/quinoa/brown rice/farro. I dress it up depending on what sauces and other things we we have on hand. I always mix in a plant-based protein like chickpeas, lentils, or nuts and seeds. Batch-cooked soup/stew with crusty bread is a weeknight staple for us, too.

Photo by Laura Wright

What’s your top food photography tip?

Use natural light and give your content some space. Up close photos can be cool once in a while, but you get a better sense of the dish as a whole when you pull back a bit.

Photo by Laura Wright

Is there a dish that changed your life?

Not a dish exactly. My dad grows raspberries and plucking a warm one right off the vine as a kid was the first time I connected to food beyond the notion of hunger being fulfilled. It tasted like jam and summer sun.

Photo by Laura Wright

Do you have a secret kitchen tip?

I sprinkle Old Bay seasoning on almost everything and it seriously blows people away.

Photo by Laura Wright

Is there an instagram feed you’re really digging right now?

I always love @brooklynsupper's posts. She has a way of combining flavors and local ingredients that always appeals to me in the moment. Plus, her region is usually about 1 week ahead of me in terms of seasonal produce, so I always know what I can start looking forward to.